Preheat oven to 350°F. Line two large cookie sheets with parchment paper. In a bowl combine flour and baking powder.
In a blender or food processor combine eggs and sugar; cover and blend until combined. Add nuts. Cover and blend until nearly smooth, scraping blender occasionally. Add egg mixture to flour mixture; stir until combined.
Working quickly, drop dough by level measuring tablespoons 2 inches apart onto prepared cookie sheets, keeping the mounds as round as possible. Bake 8 to 10 minutes or until the edges are firm and centers are set. Cool on cookie sheet for 2 minutes. Remove; cool on wire racks.
For filling, in a bowl beat cream cheese with a mixer on medium until smooth. In another bowl gradually whisk pudding mix into milk; whisk until thickened. Beat pudding mixture into cream cheese until well combined. Add additional fat-free milk to reach spreading consistency. Refrigerate until needed.
Before serving, spread the flat sides of half the cookies with about 2 teaspoons filling. Add remaining cookies, flat sides together.
Tips: If you are using a sugar substitute, we recommend Splenda® Blend for Baking or Sun Crystals® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ⅔ cup sugar. Nutrition Facts per serving with sugar substitute: Same as below, except 84 cal., 7 g carb. (4 g sugars).
To toast nuts, preheat oven to 350°F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Cool nuts slightly. Place warm nuts on a clean kitchen towel. Rub nuts with towel to remove loose skins.